Blueberry mascarpone tart
Serves 8 – 10
Sweet flan pastry
250 ml (140 g) cake flour
1 ml salt
60 g cold butter
60 ml (50 g) castor sugar
2 extra-large egg yolks
2 ml vanilla essence
Filling
2 x 230 g tubs mascarpone or cream cheese
15 ml grated lemon rind
125 ml (65 g) icing sugar, sifted
125 g fresh blueberries
extra icing sugar for dusting
1. Pastry: Sift flour and salt together. Cut butter into small pieces and rub into flour with fingertips until mixture resembles fine breadcrumbs. Add sugar.
2. Whisk egg yolks and essence together. Add to dry ingredients and cut in with a knife. Knead lightly to a firm pastry.
3. Press pastry into a greased 23 cm loose-bottom round or a rectangular flan pan.
4. Cover with plastic wrap and refrigerate for at least 30 minutes. Prick base and bake blind in a preheated oven at 190 °C for 10 minutes. Remove greaseproof paper and beans, then continue baking for 5 minutes until pastry is golden brown. Leave to cool.
5. Filling: Combine mascarpone, lemon rind and icing sugar and mix well. Spread onto base of cooled tart shell, top with blueberries and dust with icing sugar.